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This vibrant beet pasta sauce transforms a simple pasta dinner into a colorful feast that's ready in just 20 minutes. The creamy blend of roasted beets, coconut milk, and cashews creates a luxurious texture while adding impressive nutritional benefits to your weeknight routine.
I first created this sauce when trying to sneak more vegetables into my weekly rotation. What started as an experiment quickly became a staple in my home when even vegetable skeptics requested seconds and asked for the recipe.
Ingredients
- Cooked red beets: Provide the gorgeous color and subtle earthy sweetness that forms the foundation of this sauce
- Cashews: Create the creamy texture and richness without any dairy required
- Coconut milk: Adds luxurious silkiness and complements the earthiness of the beets perfectly
- Nutritional yeast: Brings a cheese-like savory depth that rounds out the flavor profile
- Fresh garlic cloves: Provide essential aromatic notes that wake up the entire dish
- Lemon zest and juice: Brighten everything with necessary acidity to balance the richness
- Sea salt: Enhances all the flavors and brings everything together
- Pasta of choice: Fettuccine or spaghetti work beautifully to showcase the vibrant sauce
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Step-by-Step Instructions
- Blend the sauce:
- Combine beets, cashews, coconut milk, nutritional yeast, garlic, lemon zest, lemon juice and sea salt in your high speed blender. Process for about 20 seconds until completely smooth with no visible pieces remaining. The resulting sauce should be vibrant pink and have a velvety consistency.
- Cook the pasta:
- Prepare your chosen pasta according to package instructions until al dente. Remember to generously salt your pasta water for proper flavor development. Once cooked, drain thoroughly but do not rinse unless using gluten free pasta.
- Heat the sauce:
- Return the empty pasta pot to the stove over medium low heat. Pour in the blended beet sauce and allow it to gently warm for about 3 minutes. This brief cooking mellows the raw garlic flavor while maintaining the sauce's vibrant color and nutritional benefits.
- Combine and serve:
- Add the drained pasta directly to the warm sauce, tossing gently until every strand is coated in the gorgeous pink sauce. The starch from the pasta helps the sauce cling beautifully. Serve immediately in warmed bowls for the most appealing presentation.
The first time I served this to friends, they were convinced I had spent hours in the kitchen. The coconut milk is my secret weapon here. While you could substitute other plant milks, the subtle sweetness of coconut perfectly balances the earthiness of the beets in a way that creates harmony in every bite.
Clever Substitutions
If you need to accommodate different dietary needs or simply work with what you have on hand, this recipe offers flexibility. Cashews can be replaced with silken tofu or sunflower seeds for those with nut allergies. Just remember that sunflower seeds require soaking if you do not have a high powered blender. The nutritional yeast can be omitted if unavailable, though you will lose some of the savory depth it provides.
Serving Suggestions
This vibrant pasta deserves thoughtful accompaniments. I love topping it with peppery arugula for color contrast and a fresh bite. Crumbled vegan feta or toasted walnuts add wonderful texture and additional protein. For a complete meal, serve alongside a simple side salad dressed with lemon vinaigrette or pair with roasted vegetables that complement the earthy beet flavor.
Perfect Storage
The beet sauce keeps beautifully in the refrigerator for up to three days in an airtight container. You can store it with or without the pasta, though I prefer keeping them separate for the best texture upon reheating. The sauce freezes exceptionally well for up to a month. Simply thaw overnight in the refrigerator before gently reheating on the stovetop with a splash of water or plant milk to restore its creamy consistency.
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Frequently Asked Questions
- → Can I use raw beets for this sauce?
Yes, but you'll need to cook them first. You can boil, roast, or steam beets until tender before using them in the recipe.
- → What can I substitute for cashews?
You can use silken tofu or sunflower seeds. If using sunflower seeds, soak them for 4+ hours if you don’t have a high-powered blender.
- → Can I use a different type of milk?
Yes, any unsweetened dairy-free milk can work, but coconut milk is recommended for its rich, creamy flavor.
- → How should I store leftovers?
Store the sauce (with or without pasta) in an airtight container in the fridge for up to 3 days. The sauce can also be frozen for up to one month.
- → Can I make this sauce without nutritional yeast?
Yes, you can omit nutritional yeast. The sauce will still be creamy, but it will lack the savory, cheesy undertones.